Department of Microbiology, AC&RI, TNAU, Coimbatore, 641003, India.
Centre for Post-harvest Technology, TNAU, Coimbatore, 641003, India.
Toxicon. 2022 Apr 30;210:109-114. doi: 10.1016/j.toxicon.2022.02.016. Epub 2022 Feb 25.
Chili (Capsicum annum) and chili powder are widely consumed in south India. The inherent and eco physiological factors with unusual nutritional characteristics of chili favors the growth of molds, during harvest and post-harvest processing. Chilies have been identified as one of the commodities with the highest Aflatoxin contamination levels. On safety perspective, the presence of fungi and the co-occurrence of mycotoxins in the chili available at market level may pose a major threat on human health. A study was conducted to assess the mycotic impact on the quality of dried red chili and chili powder available in the markets of Kerala, Tamil Nadu, Karnataka, and Andhra Pradesh. The common molds like Aspergillus flavus and Aspergillus niger were present in dried chilies and chili powder and the level of green mold contamination ranges from 15.71 × 10 cfu/g to 39.75 × 10 cfu/g in all the samples. Scanning Electron Microscopic examinations on morphological characteristics of conidia and spores, as well as molecular characterisation, identified the isolates as A.flavus. Chili contained more fungal spores than chili powder. The total aflatoxin potential of five A.flavus isolates were investigated. Aflatoxigenicity was found in all five isolates. All the isolates were tested positive for aflatoxin B1, with levels ranging from 0.22 to 555.11 ppb. Aflatoxin B2 has been identified in 60 percent of the isolates. Aflatoxin G1 was found in trace amounts in isolate AF1. Aflatoxin G2 was not detected in any of the isolates. Improper storage may have a significant influence in the growth of molds in chili and chili powder. The ability of fungal species to generate more than one aflatoxin should be taken into account. It has the potential to cause serious health risks. In conclusion, because single Aspergillus flavus may produce a variety of aflatoxins, there is a need for effective methods to eliminate molds and mycotoxins from food items.
辣椒（辣椒属植物）和辣椒粉在印度南部广泛食用。由于其内在的和生态生理因素，以及在收获和收获后加工过程中具有不同寻常的营养特性，导致霉菌生长。辣椒已被确定为黄曲霉毒素污染水平最高的商品之一。从安全角度来看，市场上出售的辣椒中存在真菌以及霉菌毒素的共存，可能对人类健康构成重大威胁。进行了一项研究，以评估真菌对喀拉拉邦、泰米尔纳德邦、卡纳塔克邦和安得拉邦市场上销售的干辣椒和辣椒粉质量的影响。常见的霉菌如黄曲霉和黑曲霉存在于干辣椒和辣椒粉中，绿霉污染水平在所有样品中从 15.71×10cfu/g 到 39.75×10cfu/g 不等。对分生孢子和孢子形态特征的扫描电子显微镜检查以及分子特征鉴定，确定分离株为黄曲霉。干辣椒中真菌孢子的含量多于辣椒粉。研究了五个黄曲霉分离株的总黄曲霉毒素潜力。发现所有五个分离株都具有产黄曲霉毒素的能力。所有分离株均检测到黄曲霉毒素 B1 呈阳性，含量范围为 0.22 至 555.11ppb。60%的分离株中检测到黄曲霉毒素 B2。在 AF1 分离株中发现了痕量的黄曲霉毒素 G1。在任何分离株中均未检测到黄曲霉毒素 G2。辣椒和辣椒粉中霉菌的生长可能受到储存不当的显著影响。应考虑真菌物种产生一种以上黄曲霉毒素的能力。它有可能造成严重的健康风险。总之，由于单一黄曲霉可能产生多种黄曲霉毒素，因此需要有效的方法从食品中消除霉菌和霉菌毒素。
